Name: Cheesesteak Tortellini in Rich Provolone Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 oz refrigerated cheese tortellini; 1 tbsp olive oil; 1 lb thinly sliced beef, cut into strips; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 ½ cups milk; 1 cup beef broth; 8 oz shredded provolone cheese; Salt and pepper, to taste; 1 tbsp fresh parsley, chopped (optional)

Cheesesteak Tortellini In Rich Provolone Sauce is a culinary masterpiece that promises to transform your dinner table. Have you ever imagined the robust, savory essence of a classic Philadelphia cheesesteak, complete with perfectly seasoned, thinly sliced beef and caramelized onions, finding its ultimate comfort in a dish of tender, cheese-filled tortellini? This recipe does precisely that, bridging two beloved comfort food worlds into an unforgettable experience.

The original cheesesteak, an undisputed American icon, has captivated hearts since its humble beginnings on the streets of Philadelphia, celebrated for its simple yet profound blend of meat and cheese. On the other side of the Atlantic, tortellini represents centuries of Italian culinary artistry, offering a delightful pocket of pasta perfection. Our unique fusion recipe masterfully blends these distinct heritages, creating a dish that feels both wonderfully familiar and excitingly new. I believe you will adore the harmonious contrast: the yielding texture of al dente tortellini, the satisfying chew of the seasoned beef, and the unparalleled richness of the creamy, decadent provolone sauce that generously blankets every bite.

This isn’t merely a meal; it’s an adventure for your taste buds, providing an elevated comfort food experience that is surprisingly straightforward to prepare. Get ready to discover your new favorite weeknight indulgence with this truly sensational Cheesesteak Tortellini In Rich Provolone Sauce.

Ingredients:

For the Cheesesteak Components:
- 2 pounds thinly sliced ribeye or sirloin steak (often labeled as “shaved steak” or “sandwich steak” at the butcher counter; if not, partially freeze a whole steak for 30-45 minutes to make it easier to slice paper-thin against the grain)
- 2 tablespoons olive oil, plus more if needed
- 1 large yellow onion, peeled and thinly sliced into half-moons
- 1 green bell pepper, stemmed, cored, and thinly sliced (optional, but I find it adds a wonderful classic Philly flavor and a pop of color to our “Cheesesteak Tortellini In Rich Provolone Sauce”)
- 2 cloves garlic, minced very finely
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon red pepper flakes (optional, for a subtle warmth)
For the Tortellini:
- 20 ounces (approximately two 10-ounce packages) fresh or frozen cheese tortellini (any cheese filling you love will work beautifully; I usually opt for a classic three-cheese blend)
- Salt for boiling water (about 1 tablespoon per quart)
For the Rich Provolone Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed gently (this helps prevent lumps and keeps the sauce smooth)
- 1 ½ cups shredded sharp provolone cheese (for that authentic, tangy provolone punch)
- ½ cup shredded mild provolone cheese (to balance the sharpness and add extra creaminess)
- ¼ cup grated Parmesan cheese (for an additional layer of umami and depth)
- 1 teaspoon Dijon mustard (my secret ingredient for cutting through the richness and adding a subtle tang that complements the cheese)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of freshly grated nutmeg (enhances the cheesy flavor profile beautifully)
- Salt to taste
- Freshly ground black pepper to taste
For Garnish:
- ¼ cup fresh parsley, finely chopped (for a vibrant finish and burst of freshness)

Prepping the Cheesesteak Components:

This phase is all about building the foundational flavors that will make our “Cheesesteak Tortellini In Rich Provolone Sauce” truly sing. Thinly sliced steak and perfectly sautéed vegetables are key here.

Prepare the Steak: If you didn’t find pre-shaved steak, now’s the time to slice it. Lay your partially frozen steak on a cutting board and, using a very sharp knife, slice it as thinly as humanly possible against the grain. We’re talking paper-thin slices, almost transparent. This ensures the steak cooks quickly and has that melt-in-your-mouth texture that defines a great cheesesteak. Once sliced, season the steak liberally with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
Sauté the Aromatics: In a large, heavy-bottomed skillet or a Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the thinly sliced yellow onion. Sauté, stirring occasionally, for about 8-10 minutes. We’re not just cooking them; we’re coaxing out their natural sweetness until they are beautifully translucent and beginning to caramelize around the edges. This slow sauté is crucial for developing deep flavor.
Add Bell Pepper and Garlic: If you’re using green bell pepper (which I highly recommend for an authentic cheesesteak vibe), add it to the skillet with the onions. Continue to sauté for another 5-7 minutes, until the peppers have softened but still retain a slight bite. Now, stir in the minced garlic. Cook for just 1 minute more, until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
Cook the Steak: Increase the heat to medium-high. Push the cooked onions and peppers to one side of the skillet. Add the seasoned, thinly sliced steak to the empty side of the skillet in batches, if necessary, to avoid overcrowding. Cook for 1-2 minutes per side, stirring frequently, until the steak is browned and cooked through. It cooks incredibly fast because it’s so thin! As each batch finishes, incorporate it with the onions and peppers. If you like a little heat, sprinkle in the red pepper flakes now. Taste and adjust seasoning with more salt and pepper if desired. Once all the steak is cooked, remove the entire mixture from the skillet and set it aside in a bowl. This flavorful foundation is now ready for our glorious “Cheesesteak Tortellini In Rich Provolone Sauce.”

Crafting the Rich Provolone Sauce:

This is where the magic truly happens, transforming simple ingredients into a luscious, velvety provolone sauce that will perfectly envelop our tortellini and cheesesteak elements. The richness of this sauce is a cornerstone of our “Cheesesteak Tortellini In Rich Provolone Sauce.”

Make the Roux: In the same skillet (no need to clean it, those browned bits are flavor!), melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and gently bubbling, sprinkle in the 4 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes, creating a smooth paste called a roux. It should smell slightly nutty and turn a very light golden color. This roux is vital for thickening our sauce and preventing a grainy texture.
Whisk in the Milk: Gradually, a little at a time, whisk in the warmed whole milk. Start by adding about half a cup, whisking vigorously until it’s fully incorporated and smooth before adding more. This step is crucial for avoiding lumps. Continue adding the milk in small increments, whisking constantly, until all 3 cups have been added and the sauce begins to thicken to a creamy consistency. It should be thick enough to coat the back of a spoon.
Melt the Cheeses: Reduce the heat to low. Add the shredded sharp provolone, mild provolone, and grated Parmesan cheese to the sauce. Stir gently and continuously until all the cheese has completely melted into a smooth, homogeneous sauce. Do not let the sauce boil once the cheese is added, as this can cause the cheese to separate or become stringy. We want a perfectly silken, rich provolone sauce.
Season the Sauce: Stir in the Dijon mustard, garlic powder, onion powder, and the pinch of nutmeg. These additions elevate the sauce, adding depth and a delightful complexity. Season generously with salt and freshly ground black pepper to taste. Remember to taste as you go! The saltiness of the provolone can vary, so adjust accordingly. This truly is the “Rich Provolone Sauce” that will tie all the flavors of our “Cheesesteak Tortellini In Rich Provolone Sauce” together. Keep the sauce warm over very low heat while you cook the tortellini, stirring occasionally to prevent a skin from forming.

Cooking the Tortellini:

While our rich provolone sauce is simmering gently, we’ll turn our attention to the tortellini. Perfectly cooked pasta is an essential component of this hearty dish.

Boil the Water: Bring a large pot of generously salted water to a rolling boil. Adding plenty of salt to the water ensures that the tortellini itself is flavorful. It should taste like the sea!
Cook the Tortellini: Add the fresh or frozen cheese tortellini to the boiling water. Stir gently to prevent them from sticking together. Cook according to package directions, which is usually 2-4 minutes for fresh tortellini and 3-5 minutes for frozen, or until they are al dente. We want them tender but with a slight bite – nobody wants mushy pasta!
Drain and Reserve Pasta Water: Once cooked, carefully drain the tortellini using a colander. Important: Reserve about 1 cup of the starchy pasta cooking water before draining completely. This starchy water is a chef’s secret weapon; it can be used later to thin out the sauce if it becomes too thick, helping it cling beautifully to the tortellini and cheesesteak components.

Assembling the “Cheesesteak Tortellini In Rich Provolone Sauce”:

Now comes the moment of truth: bringing all these incredible components together to create the ultimate “Cheesesteak Tortellini In Rich Provolone Sauce.”

Combine Components: Add the cooked cheesesteak mixture (the steak, onions, and peppers) back into the skillet with the warm, rich provolone sauce. Stir gently to combine, ensuring the flavorful steak and vegetables are well-coated in the velvety sauce.
Add Tortellini: Gently fold in the drained tortellini into the skillet with the sauce and cheesesteak mixture. Use a rubber spatula or a large spoon to carefully toss everything together. The goal is to coat every piece of tortellini and every morsel of steak with that incredible provolone sauce without breaking the delicate pasta.
Adjust Consistency: If the sauce appears too thick or isn’t coating the ingredients as smoothly as you’d like, add a tablespoon or two of the reserved pasta water at a time, stirring gently, until you reach your desired creamy consistency. The starch in the pasta water will help the sauce emulsify and cling perfectly.
Final Taste Test: Give the entire “Cheesesteak Tortellini In Rich Provolone Sauce” a final taste. Adjust salt, pepper, or even a tiny splash more of Dijon mustard if you feel it needs a little extra zing. Warm through for another minute or two over very low heat, making sure everything is piping hot and perfectly harmonized.

Serving Suggestions and Pro Tips:

Presenting your “Cheesesteak Tortellini In Rich Provolone Sauce” beautifully and knowing a few extra tips will elevate your dining experience.

Garnish and Serve: Ladle generous portions of the “Cheesesteak Tortellini In Rich Provolone Sauce” into warm bowls. Garnish each serving with a sprinkle of fresh, chopped parsley. The vibrant green not only adds a beautiful visual contrast but also a refreshing herby note that brightens the richness of the dish.
Pairing Perfection: This dish is incredibly hearty and satisfying on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette to cut through the richness. A crusty loaf of Italian bread for dipping into any leftover sauce is also a fantastic idea!
Leftovers and Reheating: Leftovers of “Cheesesteak Tortellini In Rich Provolone Sauce” are delicious! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of milk or chicken broth to loosen the sauce if it has thickened overnight. Microwave reheating is also an option, but stir frequently to ensure even heating.
Pro Tip: Cheese Variations: While provolone is essential for an authentic cheesesteak flavor, feel free to experiment with a small amount of other cheeses in your sauce. A little Fontina or even some white American cheese can add extra creaminess and a slightly different flavor profile. Just ensure the primary cheese remains provolone to honor the “Cheesesteak Tortellini In Rich Provolone Sauce” theme.
Pro Tip: Spice it Up: If you love heat, consider adding an extra pinch of red pepper flakes with the garlic, or even a dash of your favorite hot sauce to the finished dish for an extra kick!
Pro Tip: Make Ahead Components: The cheesesteak mixture can be prepared a day in advance and stored in the refrigerator. The provolone sauce can also be made a few hours ahead, but you’ll likely need to thin it with a little milk or pasta water when reheating before adding the other components. Freshly cooked tortellini and immediate assembly are always best for the ultimate texture.

Conclusion:

So, there you have it! We’ve journeyed together through the steps of creating what I truly believe is a masterpiece of comfort food fusion. This isn’t just another pasta dish; it’s an experience, a bold and inventive take on two beloved culinary concepts that truly sing in harmony. I’m absolutely certain that once you take that first forkful, you’ll understand precisely why this recipe for Cheesesteak Tortellini In Rich Provolone Sauce is not just a suggestion, but a culinary imperative for anyone who loves rich, savory flavors and deeply satisfying meals. It’s the kind of dish that manages to be both excitingly novel and wonderfully familiar all at once, comforting your soul while tantalizing your taste buds with its incredible depth.

What makes this particular creation a genuine must-try, in my humble opinion, is its ingenious blend of textures and tastes. Imagine the tender, al dente pockets of cheese-filled tortellini, each one a delightful burst of creamy goodness, perfectly complementing the robust, thinly sliced, seasoned steak. Then, picture all of that enveloped in a luxurious, velvety provolone sauce that clings to every strand and piece, delivering that unmistakable, authentic cheesesteak essence without overwhelming the delicate pasta. It’s a symphony of savory notes, from the umami of the steak to the sharp, milky tang of the provolone, all balanced by the subtle earthiness of the tortellini. It’s a dish that warms you from the inside out, making it absolutely perfect for a cozy night in, a special family dinner, or even a casual gathering where you want to impress without fuss.

When it comes to serving this magnificent meal, I have a few suggestions to elevate your dining experience even further. While it’s robust enough to stand proudly on its own as a hearty main course, pairing it with a simple, crisp green salad dressed with a light vinaigrette can provide a refreshing counterpoint to its richness. The freshness of the greens cuts through the creaminess beautifully, creating a well-rounded meal. For those who enjoy a bit of extra texture and soak-up potential, a warm, crusty loaf of Italian bread or a side of garlic knots would be absolutely divine for mopping up every last drop of that incredible provolone sauce. And to drink? A medium-bodied red wine, perhaps a Merlot or a Zinfandel, would complement the savory notes of the steak and cheese wonderfully, though a crisp, light lager would also be a fantastic, casual pairing.

Creative Twists and Variations to Make It Your Own:

One of the things I love most about cooking is the ability to adapt and personalize. This Cheesesteak Tortellini In Rich Provolone Sauce recipe is incredibly versatile, inviting your own creative input. Don’t be afraid to experiment! If you’re a fan of more vegetables, consider adding sautéed bell peppers (traditional cheesesteak style!) or mushrooms to the mix with the steak. A sprinkle of fresh parsley or chives at the end can add a burst of color and a fresh, herbaceous note. For those who like a little kick, a pinch of red pepper flakes stirred into the sauce or sprinkled on top would provide a delightful warmth. You could also explore different cheese blends – perhaps a mix of provolone and fontina for an even nuttier depth, or a sharper cheddar if you prefer a more assertive cheese flavor. Feeling adventurous with your protein? While steak is classic, thinly sliced chicken breast could also work beautifully, offering a slightly lighter but equally delicious alternative. The possibilities are truly endless, allowing you to tailor this dish exactly to your preferences and pantry.

Now, I know it might seem like a gourmet endeavor, but I promise you, the process is incredibly rewarding and surprisingly straightforward. The joy of creating such a spectacular meal from scratch, knowing every ingredient that goes into it, is unparalleled. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making this wonderful dish. There’s something deeply satisfying about transforming simple components into a culinary marvel that will undoubtedly elicit smiles and satisfied sighs from everyone at your table. Don’t just read about it; experience it!

And when you do, please, please share your journey and your results! I would absolutely love to hear about your experience in the kitchen, what you loved most about the recipe, or any creative variations you decided to try. Did you add extra peppers? Did you find a new favorite cheese combination? Snap a photo, drop a comment, or just let me know how it turned out. Your feedback and stories inspire me and help build a wonderful community of food lovers. So go forth, cook up this incredible Cheesesteak Tortellini In Rich Provolone Sauce, and let’s celebrate the joy of delicious food together!